Cauliflower Risotto

He started his career as a trawlerman before running his own highly acclaimed restaurant, Le Poussin in Brockenhurst, which led to a Michelin Star in 1995.

He then developed the luxurious Lime Wood hotel and is now head chef at The Jetty in Mudeford and the Kings Arms in Christchurch.

Cauliflower Risotto

For the risotto:

• 75g butter
• 1 tablespoon olive oil
• 1 shallot, peeled, finely chopped
• 1 garlic clove, peeled, crushed to a paste
• 250g Arborio or other Italian risotto rice
• 150ml dry white wine
• 1 litre chicken stock
• 1 head cauliflower, cut into small florets
• 25g parmesan cheese, grated

Melt 25g of the butter in a large pan add olive oil, sweat the shallot and garlic for 2 to 3 minutes, or until softened. Add the risotto rice and stir well to coat in the oil and butter. Cook for 1 to 2 minutes, or until the rice grains start to turn translucent.

Add the wine and cook for 3-4 minutes, or until nearly all of the liquid has evaporated.

Add a ladleful of the chicken stock to the pan and stir well. Cook for 1 to 2 minutes, or until nearly all of the stock has been absorbed, then add another ladleful of the stock. Repeat the process until the rice is cooked, but still al dente.

Add the cauliflower during the last 4-5 minutes of cooking.

Add parmesan and another 25g of butter. Cover with a lid and set aside for 10 minutes.

Season to taste with salt and freshly ground black pepper.

For the cauliflower purée:

• 400ml milk
• 1 head cauliflower, coarsely grated
• salt and white pepper

Pour the milk into a saucepan and bring to the boil. Add the cauliflower and simmer for 3 to 5 minutes, or until the cauliflower is just tender.

Drain, reserving the milk and blend the cauliflower in a blender to a fine purée. You may need to add a little of the reserved milk to achieve a smooth consistency. Season with salt and white pepper.

Combine the puree with the risotto check seasoning add some chives or parsley and serve.